Roasted corn and mango salad
Mangoes and corn are abundant in the summer and they work really well together. Roasting the corn gives it an additional complexity which balances the sweetness. Paired with the sweet and tangy Mexican mangoes, and slightly spicy bell peppers it is a great salad to make in the summer. Works as an accompaniment for tacos or quesadillas. I also like it with grilled fish or chicken with a spicy marinade.
1 cup frozen roasted corn or 1 corn on the cob, roasted and kernels removed ****
1 small red bell pepper, cut into ½ inch squares
1 Mexican mango, peeled and cut into ½ inch squares
1 small orange bell pepper, cut into ½ inch squares
½ cup chopped tomato seeds removed
¼ cup chopped red onion
2 scallions finely sliced, both green and white parts
¼ cup finely chopped cilantro leaves
¼ teaspoon dry red chili flakes
½ - ¾ teaspoon kosher salt
2 – 3 tablespoons freshly squeezed lime juice
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Roasted corn and mango salad |
1 cup frozen roasted corn or 1 corn on the cob, roasted and kernels removed ****
1 small red bell pepper, cut into ½ inch squares
1 Mexican mango, peeled and cut into ½ inch squares
1 small orange bell pepper, cut into ½ inch squares
½ cup chopped tomato seeds removed
¼ cup chopped red onion
2 scallions finely sliced, both green and white parts
¼ cup finely chopped cilantro leaves
¼ teaspoon dry red chili flakes
½ - ¾ teaspoon kosher salt
2 – 3 tablespoons freshly squeezed lime juice
Mix all the ingredients together and toss well. Let it sit for 15 minutes before serving to allow all the flavors to meld.
Serves 4
*** The easiest way to remove the kernels is to stand the corn on its thinner side in a large bowl and shave it down with a paring knife as close to the cob as possible. All the kernels will be collected in the bowl instead of being all over your work station.
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